Creamy Garden Spaghetti
Total TimePrep/Total Time: 30 min.
My husband and I thought this was just ok. We left out the mushroom, personal preference, so I added in a bit more carrot. The only chicken bouillon granules I could find were sodium-free, so I think that affected the overall taste. I've never seen bouillon granules that had sodium in it. The vegetables took a LONG time to get tender. I probably should have added in more oil because the vegetables were starting to sear before getting tender. I didn't have the pan up too high, it just took that long to cook. I followed the directions to a T, but at the end, after sitting a few moments while I pulled out some bowls, the sauce thickened up even further, to the point that it was basically one big block and difficult to "toss to coat" like it says in the last step. Maybe I let it cook too long? The thickness, combined with the bland flavor, and taking a long time for the veggies to cook, I probably won't be making this again.
This is a great dinner. My 6 year old didn't ask how many bites she ate everything on her plate. I also want to say thank you for making the sauce. I won't use a recipe that calls for any cream soup.
We loved this.....full of vegetables, and the creamy sauce is so good. With the cheese and milk, you get enough protein that you don't need meat, although we did have it with baked chicken, (to satisfy a son who is offended if anything suggests a vegetarian meal). We all thought this was delicious, and it will now be a stand-by I'll make often!